Description
These easy homemade pumpkin gnocchi are soft, tender, and delicious, perfectly capturing the flavors of fall. Paired with a simple vegan sage butter sauce, they make a comforting and elegant dinner that’s both vegan and gluten-free friendly. This recipe guides you through making light, fluffy gnocchi from scratch using pumpkin, potato, and a touch of flour.
Ingredients
Gnocchi
- 2 ⅔ cups (300 g / 11 oz) pumpkin, peeled and cubed
- ⅔ cup (100 g / 4 oz) starchy potato, peeled and cubed
- ½ tsp salt
- ¾ cup (95 g) all-purpose flour, plus extra for dusting
Sage Butter
- 2 tbsp (25 g) vegan butter
- 2 tsp fresh sage leaves, densely packed
Instructions
- Make the dough: Dice and peel the pumpkin and potato into cubes. Boil them in a saucepan with water until fork tender, about 10-15 minutes. Drain thoroughly, then mash until completely smooth and without lumps. Gently mix in salt and gradually add flour, just enough to form a soft dough. Avoid overworking the dough to keep the gnocchi light and tender. Test-cook a few pieces to check consistency and adjust flour if necessary.
- Shape the gnocchi: Lightly flour your work surface. Divide the dough into four parts and roll each into logs about 2 cm (¾ inch) thick. Cut the logs into pillow-shaped pieces. For traditional ridges, roll each piece over the back of a fork or a gnocchi board.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in batches, ensuring not to overcrowd. Cook until they float to the surface, then scoop out with a slotted spoon and set aside.
- Prepare the sage butter: In a small saucepan, melt the vegan butter over medium heat. Add the sage leaves and cook for 3-5 minutes until the sage becomes crisp and the butter is fragrant.
- Serve: Plate the cooked gnocchi and drizzle generously with the sage butter and crispy sage leaves. Serve immediately for best texture and flavor.
Notes
- Gnocchi are best served fresh but can be frozen before cooking and cooked directly from frozen.
- Add only enough flour to form a soft dough to keep gnocchi light and tender; too much flour will make them dense and rubbery.
- Flour your work surface and hands while shaping to prevent sticking.
- Handle the dough gently and avoid overworking to maintain a tender texture.
- Test-cook a few pieces before shaping all gnocchi to ensure proper texture.
- Don’t skip salting the cooking water; it helps gnocchi hold together better and enhances flavor.
- Cook gnocchi only until they float to avoid mushiness, and remove promptly with a slotted spoon.
- Avoid overcrowding the boiling water to ensure even cooking.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Boiling and pan sauté
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 351 kcal
- Sugar: 5 g
- Sodium: 678 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
